A beloved dessert, sweet and easy to make.

1 pound Bing cherries, pitted

1/4 cup sugar

1/4 cup kirsch

4 Tbsp unsalted butter

Vanilla ice cream, for serving

  1. In a large skillet, melt butter over medium heat.
  2. Add sugar and cherries, and stir to combine.
  3. Cook until cherries are tender, and sugar dissolves (about 5 minutes).
  4. Remove skillet from heat, add kirsch, and carefully ignite.
  5. Cook until flame is extinguished, stirring gently to make sure all kirsch is exposed to flame.
  6. Serve warm over vanilla ice cream with Croccantini.
Original recipe found at MarthaStewart.com
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